You will study units in:

– Food Safety in Catering
– Employment Skills
– Health and safety in Catering
– Healthier Food and Special Diets
– Catering operations, costs and menu planning
– Prepare and cook stock, soups and sauces
– Prepare and cook fruit and vegetables
– Prepare and cook meat and offal
– Prepare and cook poultry
– Prepare and cook fish and shellfish
– Prepare and cook rice, pasta, grain and egg dishes
– Produce hot and cold desserts and puddings
– Produce paste products
– Produce biscuit, cake and sponge products
– Produce fermented dough products